Add canola oil to hot wok or large skillet. Then add pork, browning both sides for about 1 minute. (Don’t add all the marinade, you just want enough to create a sizzle but not turn your stir-fry to soup.) Remove from wok and set aside. In wok, add ginger, carrots, bell pepper and celery and stir-fry for about 1 to 2 minutes over high heat. Season vegetables with about 1 teaspoon salt. Add what’s left over of marinade if you need to avoid drying out your ingredients. Cut your tomatoes into slices (cutting some in half if they’re too big) and toss in the wok with green onions that you cut into 3-inch long strips. Blend well, letting the tomatoes soften over medium high heat. About 2 minutes. Return pork to the wok and add pineapple (drain juice from can) and sugar, and mix well.

In small mixing bowl, add about 1/4 cup of water to the cornstarch to create a slurry to help thicken the sauce. Turn heat to high and slowly add cornstarch mixture a little at a time until you get a nice glaze.Makes 2-3 servings. Serve with steamed rice.

Pair with a crisp glass of Pinot Grigio.

TIPS: The tomatoes and pineapples are added near the end because you don’t want them to become mushy when overcooked. For your tomatoes, you want it to get soft and the juice will add to your sauce, but you also want it to keep some of its shape. When they start to break apart, you know you’ve cooked them too long.